2 cups chopped cauliflower, about the size of a pea
350 grams kumara, peeled
2 spring onions, finely chopped
1 cup grated mozzarella cheese
¼ cup chopped flat-leaf parsley
2 eggs, beaten
2 cloves crushed garlic
sea salt and freshly ground pepper
16 medium asparagus spears, tough ends snapped off
baby salad leaves for garnish
Preheat the oven to 170˚C.
Add the cauliflower to a saucepan of boiling salted water and when it returns to the boil, cook for 1 minute. Drain and refresh in cold water then drain well again. Place on kitchen towels and press gently to remove as much moisture as possible.
Grate the kumara on the coarse side of a box grater.
Place all the ingredients in a large bowl and season generously. Toss together until everything is well coated with egg.
Place on a lined baking tray and form into a 30 cm x 25 cm rectangle.
Bake for 20 minutes until firm and golden, turning the tray for even browning.
While the base is cooking, heat a little olive oil in a sauté pan and cook the asparagus for 2 minutes each side until crisp tender. Drain on kitchen towels.
To assemble: Place the asparagus over the base and top with grated Parmesan and salad leaves.